Monday, April 4, 2011

Beef Burgundy over Noodles

Looking for some yummy comfort food for Sunday night dinner?  This was a great choice.  It's a bit similar to a few beef/wine recipes that I have made in the past, but I never pass up a chance to cook with red wine.  Or beef.  Or egg noodles.  This was a very tasty meal and is great for a meal for two.  My only issue with the recipe is that there wasn't enough of it!

Source:  The Taste of Home Cookbook 2007


1/2 lb. boneless sirloin steak, cut into 1/4-inch strips
2 tbsp diced onion
2 tsp butter
1 1/2 cups quartered fresh mushrooms
3/4 cup dry red wine or beef broth
1/4 cup plus 2 tbsp water, divided
3 tbsp minced fresh parley, divided
1 bay leaf
1 whole clove
1/4 tsp salt
1/8 tsp pepper
1 tbsp all-purpose flour
1/2 tsp browning sauce, optional (I omitted)
1 1/2 cups hot cooked egg noodles


In a Dutch oven or nonstick skillet, brown beef and onions in butter over medium heat.  Add the mushrooms, wine or broth, 1/4 cup water, 2 tablespoons parsley, bay leaf, clove, salt, and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 1 hour or until beef is tender.

Combine flour and remaining water until smooth; stir into beef mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Discard bay leaf and clove.  Stir in browning sauce if desired.  Serve over noodles.  Sprinkle with remaining parsley.

Weeknight Bolognese

The title of this post is definitely the truth.  This dish came together very quickly and tasted great!  We'll eat anything that is cooked in red wine, so choosing this meal was definitely an easy decision.  If you're looking for a quick, easy pasta dish, but want something a little bit different, give this a try!

Source:  Annie's Eats, from How Easy is That? by Ina Garten


2 tbsp. olive oil
1 lb. lean ground sirloin (or ground turkey)
4 cloves garlic, minced
1 tbsp. dried oregano
¼ tsp. red pepper flakes
1¼ cups dry red wine, divided
1 (28 oz.) can crushed tomatoes
2 tbsp. tomato paste
1 tbsp. kosher salt
1½ tsp. ground black pepper
1 lb. dried pasta, such as shells
Pinch of ground nutmeg
¼ cup chopped fresh basil leaves
¼ cup heavy cream
½ cup freshly grated Parmesan cheese, plus more for serving


Heat the olive oil in a large skillet over medium-high heat. Crumble the ground meat into the pan. Cook until no longer pink and starting to brown, 5-7 minutes. Stir in the garlic, oregano and red pepper flakes and cook until fragrant, about 1 minute. Add 1 cup of the wine to the pan and stir, scraping any browned bits from the bottom of the pan. Add the tomatoes, tomato paste, salt and pepper. Bring to a boil, reduce the heat and let simmer for 10 minutes.

Meanwhile, cook the pasta in a large pot of salted water according to the package directions.

While the pasta is cooking, finish the sauce. Stir in the nutmeg, basil, cream, and remaining ¼ cup wine. Simmer for 10 more minutes, stirring occasionally until thickened. When the pasta is cooked and drained, toss with the warm sauce and grated Parmesan until well coated. Serve with additional Parmesan if desired.